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Title: Chicken Curry From Reunion
Categories: African, Chicken
Yield: 4 Servings
4 cl Garlic
4 Whole cloves
4 tb Peanut oil
6 Whole chicken thighs
2 md Onions; small mince
1 1/2 tb Ground turmeric
2 c Canned whole tomatoes with
- their juice; run through a
- blender until almost
- pureed
1/2 ts Dried thyme -OR-
1 ts Fresh thyme; if available
1 c Water (approximate)
Salt and freshly ground
- black pepper
1/2 c Fresh parsley; minced
Preheat the oven to 325 F.
Grind the garlic and cloves to a fine paste in a mortar and pestle.
On high heat, heat the peanut oil in a heavy, non-reactive oven-proof
skillet. Add the chicken, browning it well on both sides, about 10
minutes or longer. Add onions and cook until transparent, another 10
to 15 minutes, stirring constantly to prevent onions from burning.
Toss the turmeric and the garlic over the chicken and stir in. Cook
another 3 minutes. Add tomatoes and thyme, reduce the heat and cook
the tomatoes until bubbling. Stir the bottom of the pan to loosen any
browned bits.
Add water, salt, and pepper to the skillet, bring to a boil, cover,
and place skillet in oven. Cook about 45 minutes.
If sauce is still a bit too liquid, remove chicken to an oven-proof
serving dish, cover, and place in 200 F oven. Put skillet on a
burner turned to high heat and reduce the sauce until thickened.
Serve chicken, topped with lots of sauce and sprinkled with parsley,
sided with fluffy white rice.
Recipe by The Ethnic Paris Cookbook by Charlotte Puckett and Olivia
Kiang-Snaije
Recipe FROM: <
https://gherkinstomatoes.com/2009/05/11/
chicken-curry-from-reunion-the-country/>
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